In article <B7vck.822$4a3.120@trnddc04>,
"James Silverton" > wrote:

> Miche wrote on Tue, 08 Jul 2008 08:30:32 +1200:
>
> >> wrote on Sun, 6 Jul 2008 22:14:03 -0700
> >> (PDT):
> >>
> > >> I love humus. However in restaraunts the quality always
> > >> varies, some great, some nasty.
> > >> I would like to make my own great Humus at home? Whats the
> > >> secret of making great
> > >> Humus? Is it ingredients, freshness or both? Please share
> > >> your recipes and techniques.
> >>
> >> My daughter reminded me of a hummus recipe a friend brought
> >> back from Mexico where the lemon juice is replaced by lime
> >> juice. This gives a different but interesting taste. The
> >> recipe is made in a food processor and involves a tablespoon
> >> of olive oil but that is not necessary and some of the liquid
> >> from a can of garbanzos ( never use fresh)
>
> > I've seen "never use fresh" a couple of times now. Why not?
> > I've made fabulous hummus with cooked-from-fresh chickpeas.
>
> Just because I'm lazy and it's not worth the time and trouble for no
> discernible taste difference, IMHO.. I might have been better to have
> said "I never use fresh"!

I think there is a discernible taste difference, and I'd rather use
dried (soaked and cooked) chickpeas rather than canned. And in NZ it's
a lot cheaper, too.

Miche

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